Oven Baked Drumsticks

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If you’re a fan of fried chicken, you’ll love this healthier alternative!! These Oven Baked Chicken Legs are breaded in a light, crispy coating that’s full of delicious seasonings, and then BAKED instead of fried!

Two Chicken Drumsticks on a plate with a side of pasta salad and corn

simple, tasty, and more healthy

When I’m feeling motivated to eat healthier, it seems like chicken is all I eat. Even though there are so many wonderful ways to make chicken, it can still get a little old sometimes. So, we’re always on the look out for new ways to switch up our chicken dishes, like this Oven Baked Chicken recipe!

These drumsticks were easy to put together and were a HUGE hit with everyone in the family. The batter coating the chicken is light, tasty, and just perfect enough to make you lick your fingers. The best part is that it tastes just like Kentucky Fried Chicken but they’re not fried at all – they’re BAKED!!

I was surprised that they tasted so good for being baked, but they were, which means I’ll feel less guilty when I have a few. 😉 When a recipe tastes this good and is this easy, it’s a winner in my book. If you’re a chicken lover like us, you’ll definitely enjoy this simple and easy oven baked drumsticks recipe.

How to Bake Drumsticks:

BREAD. Coat each drumstick in the breading mixture (only 4 ingredients!), and then place in a 9×13 pan with a little bit of melted butter. Once they’re all breaded and in the pan, spray lightly with the spray butter and then place in the oven.

BAKE. Bake at 450° for 30 minutes, then remove from the oven, flip each chicken leg, spray with butter once more, and then bake for an additional 15-25 minutes, until they’re as crispy as you want them to be.

Tip: For easy clean up line the cooking pan with aluminum foil.

Can I use other cuts of chicken besides drumsticks? You can easily substitute other cuts. You will just have to adjust the bake times. Bake until juices run clear.                                                                                         

  • Thighs: 375 degree oven for about 30 minutes
  • Breasts: 375 degree oven for 20 minutes                                                                                        
  • Boneless Wings: 350 degree oven for 30 minutes
  • Bone-In Wings: 400 degree oven for 45 minutes

Oven Baked Chicken Legs on a sheet pan

what to do with leftovers

Throw away leftover chicken if it has been at room temperature for more than two hours. Store leftovers in the fridge for 3-4 days. You can also freeze leftovers. Use an airtight container, freezer bags, or wrap in aluminum foil. Freeze for 4-6 months.

How to reheat leftovers: If you are using the microwave, place chicken on a microwave safe dish, cover with a damp paper towel, heat for 45 seconds flip and heat for 45 seconds more.

To heat in the oven place chicken in an oven safe dish. Preheat oven to 325 degrees F. Lightly coat the chicken with olive oil, heat uncovered for 25 minutes.

These chicken legs are sooooo crispy and DELICIOUS! We just had this recipe again for the second time this month which means it’s definitely a KEEPER. 😉

what to serve with drumsticks:

For more great chicken recipes, check out:

Oven Baked Chicken Video:

 

Oven Baked Drumsticks Recipe

4.63 from 16 votes

If you're a fan of fried chicken, you'll love this healthier alternative!! These Oven Baked Chicken Legs are breaded in a light, crispy coating that's full of delicious seasonings, and then BAKED instead of fried!

Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 6
Calories 334 kcal
Author Lil' Luna

Ingredients

  • 2-3 TB butter or margarine
  • 2/3 c Bisquick mix
  • 1 1/2 tsp paprika
  • 1 1/4 tsp salt
  • 1/4 tsp pepper
  • 3 lbs chicken drumsticks chicken legs
  • spray butter

Instructions

  1. Preheat oven to 425.

  2. Melt butter in a 9x13 baking dish in the oven.

  3. While butter is melting, stir together Bisquick, paprika, salt and pepper in a bowl. Coat each chicken drum and place in 9x13 with melted butter.

  4. Spray with butter before putting in the oven and once during baking.

  5. Bake for 30 minutes, flip and bake an additional 15-25 minutes. ENJOY!!

Recipe Video

Recipe Notes

Tried and True Findings:

DIFFICULTY: simple
HOW MANY DOES IT FEED: 6-8
ANY CHANGES MADE:  used more butter, baked for longer
ANY SUGGESTIONS FOR NEXT TIME:  none

Adapted from bettycrocker.com.

Author

Kristyn Merkley

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative – from recipes to home decor to gifts and home decor ideas. Welcome!

More by Kristyn

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Comments

  1. What do you do with the butter once it’s melted? Add it to the dry ingredients or baste the chicken with it before coating it with the dry ingredients?

  2. I would cut down the sauce next time. It was a little salty. I dipped the chicken in the melted butter first and then to the mixed ingredients.

  3. This looks so good! I added it to my menu plan for next week 🙂 What do we use the spray butter for? Definitely not the 9×13 since it’s plenty buttered already, right?

    1. We use the spray butter to coat the chicken before putting in the oven, to give it that crispy, golden taste. We also sprayed once during the baking process. Hope that helps everyone 🙂 Thank you!

    1. I haven’t tried that. I’m not sure what the baking time would be for those. Maybe a little less, since they are smaller?? I’m sorry, I wish I knew. BUt, those would be so good!

  4. The step about how to use the spray butter seems pretty important – maybe consider adding it to the instructions? Making this for the 2nd time now, btw, since my kiddos loved it so much plus we’re bringing dinner to a friend and these make plenty to share!

    1. 5 stars
      I tried the boneless skinless chicken breasts, they were really good. My husband likes legs & thighs & I like breasts so I just did what the recipe said but I baked everything 25 minutes on each side. We really like it.

    1. It’s just butter that comes in like a spray bottle form. You spray the chicken before putting in the oven and once during baking to give it that crisp 🙂

      1. 5 stars
        Another spray “Butter” is Parkay Spray. The reason I know this is my son has pancreatitis and can have no butter or margarine with fat. I hope this helps!
        Sharon

  5. This is the best, most tasty, crispy skin, baked chicken I’ve ever had! I had saved this recipe for sometime and finally made it this week. I added 1 & 1/2 tsp. garlic powder to the flour mixture and used Smart Balance spread instead of butter. I also used a whole chicken that I cut up myself. I then sprinkled the remaining flour mixture over the chicken prior to cooking to see if I’d get more of a flavorful coating-it worked! I don’t know if the “I Can’t Believe It’s Not Butter” spray is the game changer, but I’m not going to change it! It was simply delicious! I liked it so much better than cornflake baked chicken. The skin actually crisped up with the flour coating. I feel cornflakes get too mushy. Thank you, so much, for sharing this with us! I’ll never crave restaurant fried chicken again!

  6. 5 stars
    I made this recipe tonight, It was very tasty.
    The only thing I did differently was melt more butter and brush it over the chicken since I use only real butter and no margarine/spray butter. I served it with cheddar Bisquick biscuits with garlic butter and a salad. Very good dinner thank you for the recipe.

  7. The video says to bake for 15 minutes then flip & bake for an additional 15 minutes. The written recipe days to bake for 30 minutes then flip & bake another 15-20. Which is correct?

  8. 5 stars
    I made this chicken tonight…..we had some legs left from the weekend. I was going to do my moms tried and true recipe but thought I’d try something new. Found this recipe which was exactly the same as moms except it called for bisquick vs flour. We were going to meet friends so I did timed cooking. Since we were going to be gone for a few hours, I cooked the chicken for 2 hrs at 300. All I can say is HOLY COW! BEST chicken EVER! My husband just kept raving about it! Tender, juicy, delicious!!!

  9. 5 stars
    We all love this chicken!. The little ones and the adults. Since its all drumsticks its easy to eat and very easy to put toghether. It has a great tAste with a crunchy coating and no frying!

  10. 4 stars
    great idea. Also, at first I was going to skip the coating due to gluten trouble but then I realized i have gluten free bisquick like substances. Thanks for thE recipe.

  11. 5 stars
    These sound great and I added them to my air fryer recipes. The coating sounds light and thin, and I will add some garlic powder. Try them in your air fryer and let me know how they turn out.
    Thanks,
    Sharon

  12. 3 stars
    i followed exact instructions & my chicken wasnt crispy at all… is it 425 or 450 to preheat oven… the temps are different in notes above..& chicken turned out good but not great.. i will attempt again… it was pretty moist

  13. 5 stars
    I love this recipe and so do my kiddos!! My oldest daughter especially loves it. Their ages are 17, 12 and 2. Thank you, for your yummy recipes. Instead of using drumsticks, I use boneless/skinless chicken thighs. 🍗🍗😋😋

  14. I have a question before I make these. Instead of baking in a buttered 9×13 pan could i bake these on a cooling rack on a cookie sheet instead or does the melted butter help with the crisping?

  15. 5 stars
    It was deliciOUs! Made tHis with chicken wings. Seasoned wings with creole SEASONing first aNd LIGHTLY dipped with one egg. I only put sea salt Into the bIsquicK flour. I made sure there was enough bisquick cOating on all wings. I didnt have Spray butter. I basted the butter from bottom of pan to chicken halfway. Mmmm, love it. So crispy. My HUSBAND was raving about it. Thank you foR the recipe. Its a keeper aNd will make again and again. Yum.